White asparagus – or white gold - has been cultivated since Roman times when the practice of covering the stems from sunlight with soil and preventing the development of chlorophyl (which makes them green) was first discovered. In Europe you’ll find white asparagus grown in places such as Bassano del Grappa in Italy, Baden-Württemberg in Germany and Alsace in France where they are treated as the luxurious delicacy they are. The Germans even have a name - Spargelzeit – for the time of the year when white asparagus is in season. There are many ways of cooking them, and below we have outlined a few of our favourite family recipes. Enjoy!
White Asparagus Risotto Recipe
Ingredients
- Small onion, finely chopped
- 1-2 garlic cloves, chopped
- 250g Carnaroli rice
- 2 bunches of white asparagus, trimmed removing the woody bottoms, the rest chopped into thin diagonal slices ~ ½ cm thick
- 1.2 litres of good quality stock, preferably chicken for the flavour, but a vegetable strong can do as well, warmed over a stove
- 80g grated Parmigiano Reggiano or Grano Padano (about ½ cup or so)
- 50g Unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 glass of dry white wine or dry vermouth
- Salt and pepper to taste
Method
- Add the onion and garlic to a deep saucepan along with the olive oil half the some butter, sautéing over moderate heat. The butter is there to remind you that this is a Northern Italian dish!
- After the soffritto has softened (5-7 mins), add the carnaroli rice, stir into the soffritto and then let it toast for 1 minute or so on the heat
- Turn up the temperature to medium-high and add the wine and listen for the sizzle!
- Continue cooking till the wine evaporates, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pan
- Add a good ladleful of the stock so that it just covers the rice (not too much!) and continue to cook, stirring occasionally until it is absorbed
- Continue adding ladefuls of stock for another ~12 minutes or so, after which time you can add in your white asparagus
- Cook for another 3-8mins in total, adding additional ladelfuls of stock
- When the rice starts to taste al dente, the risotto is done, around the ~15-20mins mark
- At this point, take pan off heat and stir in remaining butter, a half-ladeful of stock, the grated parmesan and season with salt and pepper.
- Let it sit of 1-2 mins then serve on heated plates with extra parmesan.
- if you’re in a particularly decadent mood, add some shaved truffle or truffle oil (black or white!)
White Asparagus with Pangrattato
Ingredients
- 1 large bunch of white asparagus with the woody bottoms removed
- 1 egg poached and kept warm, with a runny centre
- 50-80g pancetta, very finely chopped
- 2-3 tablespoons of breadcrumbs
- 100g butter
- Lemon rind from one lemon
- 1-2 tablespoons parsley, chopped to garnish (optional)
Method
- Boil the asparagus in hot water for until it starts to soften (about 5-7 minutes). Remove and plunge into cold water, set aside
- Toast breadcrumbs in a saucepan on med-high heat, stirring occasionally for about 3-5 mins or so until starts to colour but not burn. Remove from pan and set aside.
- In the same pan add the pancetta and sauté over medium heat until it starts to colour and become crisp (about 5 mins). Remove from pan and set aside
- Finalise the pangrattato by combining the pancetta, the toasted breadcrumbs, lemon rind.
- In a clean saucepan melt the butter over medium heat until it starts bubbling and then add the asparagus, heating through completely (3-4mins). Don’t worry if the butter starts to brown a little.
- To serve remove the asparagus and set onto a plate, placing the warmed poached egg in the centre, then top liberally with the pangrattato
- Drizzle with the remaining melted butter from the pan and garnish with parsley